3 1/2 C. peeled, sliced peaches (about 2 lbs. or 5 to 6 medium)
OR 1 (20 oz.) bag frozen unsweetened freestone peach slices
1 Tbsp. lemon juice
1/2 C. sugar
2 Tbsp. Clabber Girl® Corn Starch
PREPARE recipe for double crust pie, using 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
ROLL out second half of dough. Cut out small leaf shapes using cookie cutter. Place around edge of pie crust. Brush with egg white; sprinkle with granulated sugar. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Cover with plastic wrap; freeze 10 minutes.
HEAT oven to 425ºF. Remove plastic wrap. Bake pie crust 10 to 15 minutes or until lightly browned. Cool.
INCREASE oven temperature to 450ºF.
PLACE nuts and butter in baking pan. Bake at 450ºF until golden brown, stirring often. Cool. Sprinkle nuts over bottom of cooled baked pie crust.
COMBINE cream cheese, powdered sugar and vanilla in medium bowl. Beat at medium speed of electric mixer until well blended. Fold in whipped cream. Spoon over nuts in pie crust. Refrigerate 1 hour.
COMBINE 1 3/4 C. peaches and lemon juice in blender. Blend until well mixed. Combine sugar and corn starch. Add to blender. Blend to mix. Pour mixture into small saucepan. Cook and stir on medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat. Cool.
ARRANGE remaining 1 3/4 C. peach slices on top of pie. Spoon glaze over peaches. Refrigerate until firm.
(1 slice, 1/8 of pie)
Calories from Fat390g
Total Fat 43g
Saturated Fat 18g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 65g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet